Vegan Soba Noodle Salad

Vegan soba noodle salad with ginger-sesame dressing!

Add-ons:

• Arugula, mixed greens, or cooked greens (e.g., bok choy)
• Corn
• Edamame
• Fried tofu
• Carrots (shredded)
• Cucumber 

Ginger Sesame Dressing Recipe

Ingredients

• 3 tablespoons smooth tahini
• 2 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon tamari
• 1 heaping teaspoon grated ginger
• 1 teaspoon maple syrup or honey
• 1 to 3 tablespoons water, more if needed

Instructions

1. In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.
2. If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.

15 Minute Vegan Thai Green Curry Soup with Vermicelli

Vegan Thai Green Curry Soup

This vegan Thai Green curry soup is a healthy, hearty, and super quick meal that's made from scratch in only 15 minutes!

Link: https://www.saltandlavender.com/15-minute-vegan-thai-green-curry-soup/

 Course Soup

 Cuisine Thai

 Keyword vegan Thai coconut soup, vegan Thai green curry soup, vegan Thai soup

 Prep Time 5 minutes

 Cook Time 10 minutes

 Total Time 15 minutes

 Servings 2

 Author Salt & Lavender

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 4 cups vegetable broth (or a combo of veg broth + water)
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full-fat coconut milk
• 3.5 ounces vermicelli noodles
• Handful of basil chopped
• Small handful of cilantro chopped 
• 1 tablespoon chives chopped (or use scallions)
• Salt & pepper to taste
• Lime wedges for serving 

Instructions

1. Add olive oil to a soup pot on medium-high heat. 
2. Add the ginger and garlic. Cook until fragrant (about 30 seconds). 
3. Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil. 
4. Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
5. Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime. 

Recipe Notes

• I keep ginger in the freezer so it's easier to grate, and so I always have some on hand. I love using my Microplane grater/zester to grate it. 
• I use Thai Kitchen coconut milk and curry paste. 
• Serves 2-4.

Creamy Vegan Alfredo Pasta

Get ready to make the easiest, one-pot VEGAN alfredo pasta ever!

Ingredients (around 3 servings): 

• Small amount of vegetable oil 
• 5 cloves garlic, chopped
• 1/2 onion, chopped
• 5 white mushrooms, chopped
• 1/2 block tofu, chopped into cubes
• 1 tbsp mirin (or white wine)
• 520ml soy milk
• 4 stalks green onions, chopped
• 1 tbsp soy sauce
• 1 1/2 cups vegetable broth 
• 3 servings of dry pasta noodles 
• 1 tsp black pepper 
• 1 tbsp nutritional yeast
• Handful of arugula or spinach
• Optional: salt to taste
• Optional: red chili pepper flakes for a spicy kick! 

Instructions:

1. In a bowl, add coconut milk, soy milk, green onions and soy sauce and mix well. Cover and refrigerate for at least one hour (or overnight) before cooking. Meanwhile, this is a good time to chop all your ingredients!
2. In a large pot, heat a small amount of oil on medium-high heat. Add chopped garlic and cook for a couple of minutes until slightly browned.
3. Add in onion, mushrooms, and tofu. Cook for another couple of minutes, mixing around once in a while. 
4. Add in mirin and mix well. 
5. Add the milk, green onion, soy sauce, and vegetable broth. Mix all ingredients together in the pot. 
6. Turn heat up to a high and add in the dry pasta. Mix well and bring everything to a boil.
7. When the mixture comes to a boil, turn the heat to a medium low.
8. Cover and cook for about 15 minutes, stirring frequently to make sure it’s not sticking to the bottom. Add a small amount of soy milk, water or vegetable broth if you find that there isn’t enough liquid.
9. Uncover and cook for another 5 minutes on low-heat to make sure the pasta is fully cooked and the liquid has thickened into a nice creamy sauce. You can give it a taste at this point! 
10. Add black pepper and nutritional yeast, then mix well. 
11. Turn off the heat and mix in arugula or spinach. 
12. If desired, add salt and/or red chili pepper flakes.
13. Serve while hot!

Spicy Soy Milk Ramen

Video link: https://www.justonecookbook.com/vegetarian-ramen/

 

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

 

Course: Main Course

 

Servings: 1

 

Ingredients

For Vegetarian Dashi

• 3/4 cup water
• 1 kombu (dried kelp) (one kombu 1" x 2" = 2.5 cm x 5 cm)
• 1 dried shiitake mushroom

For Soup

• 1 Tbsp white and black sesame seeds (roasted/toasted)
• 2 cloves garlic
• ½ inch ginger
• green onion/scallion (white part)
• 2 tsp sesame oil
• 2 tsp Chili Bean Sauce and/or Broad Bean Paste (La Doubanjiang)
• 2 tsp miso
• 1 Tbsp sake
• 2 tsp soy sauce
• 1 cup unsweetened soy milk
• ½ cup dashi
• ¼ tsp Kosher salt
• Dash white pepper powder

For Ramen

• 1 ramen noodles (See notes)

For Ramen Toppings

• ½ Ramen egg (Recipe) (omit for Vegan)
• Spicy Bean Sprout Salad (Recipe)
• Homemade vegetarian kimchi
• Corn
• green onion/scallion (green part)

Instructions

1. Gather all the ingredients.
   
2. For 2 servings, simply double the amount of ingredients.
3. Soak the kombu and dried shiitake mushrooms in ¾ cup water for at least 30 minutes. Transfer the liquid into a small saucepan, including kombu and shiitake mushrooms. Slowly bring the liquid to boil over low heat. This will help enhance the dashi flavors.
   
4. Right before the liquid turns into a full boil, remove the kombu and shiitake mushroom from the broth. If you don’t remove the kombu from the broth before full boil, the dashi will be become slimy.  Turn off the heat and set aside.
   
5. Grind sesame seeds until they are crushed (I use Japanese “suribachi”).
   
6. Press 2 cloves of garlic and mince ½ inch ginger.
   
7. Separate green and white parts of scallion, and then cut into thin rounds.
   
8. Add 2 tsp. sesame oil into the small saucepan. Add garlic, ginger, and white part of scallion and cook over medium low heat until fragrant.
   
9. Add 2 tsp. Spicy Bean Paste and 2 tsp. miso in the saucepan. Stir constantly so that they don’t burn.
   
10. Add 1 Tbsp. sake. This will help you release the bits of the sauce attached to the bottom of the saucepan with a wooden spatula.
    
11. Add the sesame seeds and soy sauce.
    
12. Slowly add 1 cup soymilk. Stir the soup constantly and make sure to dissolve Spicy Bean Paste and miso before you finish adding the soymilk. Add ½ cup kombu & shiitake dashi next.
    
13. Add dash of white peppers and salt to taste.
    
14. Once the soup and all the toppings are prepared, cook the fresh or dried ramen noodles in boiling water. Cook the noodles according to the package instructions. Make sure to loosen the noodles before adding to the water. Stir the noodles so that they don’t stick to each other.
    
15. Once the noodles are done cooking, drain the noodles very well and transfer to a ramen bowl. Pour the hot ramen soup into the bowl.
    
16. Place the toppings of your choice on ramen and enjoy!
    

Recipe Notes

Ramen noodles: For GF ramen noodles, click here.
If you want to make more than one serving, simply multiply the quantities of ingredients by the number of servings you wish to make.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Peanut Butter Spicy Noodles

Link: http://www.onegreenplanet.org/vegan-food/recipe-peanut-butter-spicy-noodles/

Peanut Butter Spicy Noodles [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

4

Cook Time

15

Ingredients

• 8 ounces fresh Chinese noodles (substitute 1/4 lb of your favorite noodle or pasta)

For the Dressing

• 1/2 cup chunky peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons fresh ground chili sauce (we like Sriracha), more or less to taste
• 2 tablespoons juice from 2 limes (rice wine vinegar works too)
• 1 tablespoon toasted sesame seed oil
• 1 clove garlic, grated
• 1 tablespoon brown sugar or Agave
• 3 tablespoons warm water

To Assemble

• 2 large red, orange, or yellow bell peppers, sliced into thin strips
• 1 large cucumber, seeded and sliced fine
• 1 cup bean sprouts
• 1 cup loosely packed fresh basil (substitute with mint or cilantro leaves)
• 8 scallions, sliced in long thin strips
• 2 jalapeño peppers diced (remove seeds to lessen heat)
• 1 to 2 red chilies minced
• 1/2 cup crushed peanuts

Preparation

1. Prepare noodles according to package.
2. Drain and transfer to a large bowl of ice water.
3. Let noodles sit until thoroughly chilled. Set aside.
4. In a separate bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, brown sugar (or Agave), and water.
5. Whisk until blended. Add drained noodles to bowl.
6. Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and chilies (if using).
7. Lightly toss to combine.
8. Serve immediately, topped with crushed peanuts and Salt and Pepper to taste.

Vegan Pho » Vietnamese Noodle Soup

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 2 large servings; 3 small servings 
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

INGREDIENTS: Noodle Soup

1 yellow onion, peeled, cut into large chunks

2 shallots, peeled, cut in half

2 cloves garlic, cut in half

2”/5 cm chunk ginger, peeled, cut in half 

1 cinnamon stick, cut in half 

1/2 tsp whole peppercorns 

6 whole cloves

3 star anise

1 tsp neutral-flavoured oil 

1 vegetable bouillon cube 

2 Tbsp soy sauce (tamari if GF)

1 tsp rice vinegar (optional) 

1 carrot, thinly sliced

1/2 head broccoli, cut into florets

10 medium mushrooms, sliced 

6 oz rice noodles 

INGREDIENTS: Tofu Strips

1 block firm tofu, thinly sliced

1/2 Tbsp (7 mL) neutral oil

1 tsp salt 

INGREDIENTS: Optional Garnish *But Highly Recommended

fresh basil 

bean sprouts 

sliced green onions/scallions

sliced jalapeño peppers

sliced radish

lime slices 

hoisin sauce

chili sauce or Sriracha hot sauce

Directions

1. Place the onion through star anise in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout.  
2. Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 5 cups water and crushing in one vegetable bouillon cube. Bring to a boil, the reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
3. Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside. 
4. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce through mushrooms, and partly cover, allowing to simmer for about 5 minutes. 
5. While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente, about 1 minute. Drain and set aside. 
6. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot! 

Notes

1. Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. 
2. Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. 
3. Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving. 

Spicy Garlic Wok Noodles with Stir-fried Veg & Tofu

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4 small servings, 2 large servings
Prep Time: 10 min
Cook Time: 25 min
Total Time: 30 min

INGREDIENTS 

1/2 Tbsp (7 mL) oil

5 cups (250 g) mushrooms, sliced thinly

1 cup (180g) seasoned tofu strips

4 cloves garlic, crushed

1 medium red onion, finely chopped 

1/4 tsp ground black pepper

120 g wok noodles (GF if desired) 

1 medium carrot, thinly sliced

1/2 large head of broccoli, cut into florets 

2 red bell peppers, julienned 

2 Tbsp sambal chili paste*

2 Tbsp ketjap (Indonesian sweet soy sauce)*

1 Tbsp soy sauce (tamari if GF) 

2 Tbsp roasted sesame seeds to garnish (optional)

Directions

1. In a large pot on high heat, add the oil and mushrooms with the lid off. After 5 minutes, reduce the heat to medium high and stir on occasion until the mushrooms have released its moisture and the water begins to evaporate. This will take another 5 minutes or so. While this cooks, chop the veggies. 
2. Increase the heat back to high and add the tofu, garlic, onion and black pepper, stirring frequently until the onions become transparent and the garlic browns, about 5 minutes. At this point, all the moisture from the mushrooms should be evaporated. 
3. While this cooks, prepare the wok noodles according to package directions. For mine, I cooked it like pasta: added it to a medium pot of boiling water then reduced the heat to a simmer and cooked until al dente, about 5-8 minutes. When cooked, drain, rinse with cold water and set aside
4. Add the vegetables to the pot and cook for another 5 minutes.
5. Finally, add the sambal, ketjap and soy sauce, toss to combine and allow to cook for another 2 minutes. Add the cooked noodles to the large pot and toss everything together until well combined. Alternatively, you can serve the noodles and stir-fry separately. Garnish with sesame seeds and serve while hot. 

Notes

1. *If you don’t have sambal, any chili paste will do. If you don’t have ketjap, sub with soy sauce instead. 
2. Variations: add any veggies you like! Serve with rice or quinoa instead of noodles.
3. Speed-it-up: I used pre-seasoned tofu to speed up the prep time. 
4. Storage: store in an air-tight container in the fridge for up to three days.